These rich, fudgy cake pops made with whole-grain oat flour and coconut milk are gluten-free and vegan, and far beyond any expectations for a chocolate sweet treat. Not only that, but this recipe lets you have fun with your baking by crumbling a cake and mixing it with frosting. Enjoy!
About these cake pops...
They were an accident. Complete accident. In an attempt to make gluten-free chocolate beet cupcakes, I ended up with the crumbliest of crumbly cakes and took my anger and frustration out on the poor little things. Great, now I just wasted all those ingredients, all that batter, all that time and I'm left with cake crumbs.
What are cake crumbs good for? Nothing... except for cake pops. I recruited Grace into the kitchen because it didn't seem like she was doing much that would interest her more than the idea of cake pops and told her to keep crumbling the cupcakes and not ask any questions. She did as she was told, as she usually does when chocolate is involved. :)
We spent our Friday night getting our hands dirty (or chocolate-cake-pop-y?), mixing frosting with cake crumbs and rolling that mess into little balls. This, my friends, is how good cake pops are gone - those cake pop machines you see nowadays basically just bake cake batter into cake balls. Adding the frosting into the mixture of cake crumbs is key. KEY. Once we refrigerated the little chocolate cake balls, we covered them in melted chocolate chips whilst dancing around the kitchen, flinging chocolate everywhere, and licking the spoons clean. Is there any other way to do Friday night?
And this is when people began falling for me.
No. I'm kidding. But when my friends took their first bites of these, I saw it in their eyes. They loved me a little more from that very moment on. It's not me, it's the cake pops. Obviously. I'm just the middle-woman between flour + sugar + chocolate + frosting and inevitable, indescribable, rich, sweet love.
Since that very first batch, I've made two others - one for a friend's birthday, using cake batter leftover from the four-layered masterpiece already prepared for rapid consumption/intense enjoyment, and another for this recipe. These things are one of a friggin' kind and I have no doubts in my mind that you will regret crumbling up a fresh-baked chocolate cake to roll it with creamy frosting into cake pops. I pinky promise.
Funny story - on my birthday, my friends and their sweet hearts went around the dinner table and each shared something they love about me. Scott, a guy I've known since my freshman year of college, confidently declared that these he loves my ability to make these cake pops. We all laughed and everyone agreed. Should I put it on my resume? Should I bake these for potential future boyfriends? Just wondering.
For the chocolate cake:
2 flax eggs
1/2 cup coconut sugar
1/2 cup coconut oil, melted, plus extra for greasing
1 cup coconut milk, plus extra for mixing (if needed)
2 tbsp. maple syrup
1 tsp. vanilla extract
1 3/4 cup oat flour
1/2 cup cacao powder
1 tsp. baking powder
A pinch of sea salt
1 cup finely grated zucchini
1 batch of coconut cream frosting
Sea salt, for garnish
For the chocolate coating:
3/4-1 cup dairy-free dark chocolate chips
1 tbsp. coconut oil
Preheat the oven to 350F and lightly grease an 11x7 or 9x5 cake pan with coconut oil. Set aside.
In a large mixing bowl, whisk together the coconut oil and coconut sugar until the mixture thickens (this will happen if the bowl is slightly cool - it isn't required, but it does benefit the texture I think). Next, add in the coconut milk, maple syrup, and vanilla extract and continue whisking for 1-2 minutes, until well-incorporated. Set aside.
In a separate mixing bowl, stir together the flour, cacao powder, baking powder, and sea salt. Slowly scoop this into the wet mixture, mixing as you go until all the wet and dry are completely combined. Finally, stir in the grated zucchini until well-incorporated.
Pour the batter into the greased cake pan and bake for 20-22 minutes, or until a toothpick comes out clean. Cool completely.
Slice the cake in any direction and size and remove it from the pan. In a large mixing bowl, crumble the cake into crumbs and use your hands to mix in the coconut cream frosting. You're going for a moist, gooey texture throughout.
Roll the mixture into golfball-size portions and refrigerate 30-60 minutes.
While the balls are cooling, melt the chocolate chips and coconut oil in a double-boiler until melted. Remove from heat and set aside to cool slightly before dipping.
Line a baking sheet with parchment paper and take the cake balls out of the fridge. Dip each ball in the melted chocolate and roll it around to coat it completely. Carefully use a spoon or fork to transfer the cake ball to the parchment paper. Repeat with each cake ball and sprinkle with sea salt on top. Refrigerate again until firm.
Serve and enjoy!